My plan was to make this tart to bring to every holiday party I went to this year.
It’s a beautiful tart, all shiny and red and studded with candied ginger. The jam filling packs a punch between the tartness of the cranberries and the spice of the ginger, but there is just a thin layer of it on the (not too sweet) gluten-free crust. It and can be eaten from one hand while standing at crowded party with a cocktail in the other. There were many, many holiday parties to attend over the last few weeks. But I’ve been sick, so I’ve only actually made it to one party. It was hosted by Maria and brimming with people who I love, glittery ball gowns and delicious treats. Maria’s party was fabulous but I lost my voice before midnight and had to head home.
I’ve got one more party (not counting the one that the tart pictured here is not going to make it to tonight) before Christmas, but I’m feeling utterly defeated by this never ending cold/ flu/ respiratory infection…thing. Please make this tart and take to a party in my place. It’s perfect. CRANBERRY ALMOND GINGER TART (GLUTEN FREE)
- 1/4 cup cornstarch
- 1/4 cup water
- 8 or 9 oz fresh cranberries chopped (about 3 cups)
- 1 and 1/2 cup sugar
- 1/4 cup sliced Crystallized ginger
- 2/3 cup blanched sliced almonds
- In a small bowl, dissolve cornstarch in the water and set aside.
- Combine cranberries and sugar in a large heavy saucepan. Cook over medium heat, stirring, until sugar dissolves and juices are released (4 minutes).
- Stir in cornstarch mixture and bring to a boil, then remove it from the heat. The cranberries will not be cooked and that is okay!
- Transfer the mixture to a bowl, stir in the crystalized ginger and allow it to cool for 30 minutes before proceeding. You can make the pie crust while it cools.
GLUTEN FREE PIE CRUST
adapted from Gluten-Free Baking Classics by Annalise Roberts.
Gluten Free Pie Mix
- 2 cups brown rice flour
- 2/3 cups potato starch (NOT POTATO FLOUR)
- 1/3 cup tapioca flour
This will make enough for two of these crusts. Just keep the extra for next time!
Gluten free Pie Crust
- 1 cups plus 2 Tablespoons gluten-free pie mix
- 2 Tablespoons sweet rice flour (also known as mochi or glutinous rice flour)
- 2 Tablespoon granulated sugar
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 6 Tablespoons cold butter
- 1 large egg
- 2 teaspoons lemon or orange juice
- Preheat the oven to 400 degrees.
- Butter an 11 inch tart tin and dust it with rice flour.
- Mix the dry ingredients together.
- Cut the butter in to the dry ingredients and use your fingers to combine until it has the consistency of course cornmeal.
- In a small bowl, whisk the eggs and lemon juice together.
- Add the egg and lemon mixture to the flour and butter, and combine into a ball.
- Measure out two 12 inch sheets of wax paper. Roll the dough out between two sheets of wax paper.
- Remove one of the sheets of wax paper and flip the dough into the tart tin.
- Remove the second sheet of wax paper and press the dough in to the tart tin using your fingers to repair any cracks.
- Sprinkle the almonds over the crust, then pour the cooled cranberry ginger filling on top of the almonds and smooth it out.
- Bake the tart for 30 minutes at 400 degrees or until the crust is golden and the filling has set into firm jam. Let it cool before you slice it!